clean it : pick out the flesh, saving that of the claws for
garnishing. Pound the rest of the meat and shells in a
mortar, put the whole of it into the consomme you have
made, with a little bag containing a quarter ounce of dried
basil, and boil gently for half an hour, strain through a
fine sieve, or tamis cloth, — it should now be bright and
clear, — heat it up again, and pour it into your soup tureen
over some little quenelles made of the claw meat you saved
354 MENU FOR A PARTY OF EIGHT.
A table-spoonful of Madeira and the juice of half a lime✪ Clear Fish Soup,
constitute the finishing touches of this soup.
2. — Divide one large, or two small promfrets into fillets
as neatly as you can, season them on
Pomfret fillets with qj^^ side with a very little finely minc-
Foulette sauce. *' ''
ed (cooked) onion, parsley, and the
trimmings of the mushi'ooms you are about to use for the
sauce. Roll them np enveloping the seasoning within
each fillet. Now set them to simmer gently till done, in a
court houillon, or broth made from their own bones and
trimmings, assisted by a breakfast-cupful of stock, a spoon-
ful of chablis and a spoonful of vinegar. Lift them out
when done, strain off the broth, thicken it as carefully as
you can in the hain-maric with a little flour, and butter,
and the strained yolks of four eggs, add a dozen button
mushrooms cut into quarters, a little white pepper and
salt, and as you take it off the fire, stir in a table-spoonful
of cream✪ Pomfret Fillets with Poulette Sauce. Pour this over your fillets which have, of
course, been kept hot in the hain-marie whilst the sauce
was being made.
3. — These are croquettes made of duck and arc exceed-
ingly nice. Roast the bird lightly,
.i?h'Bol'deS":uce' ^^^ '' S'^' <'°^^' t^en Cut off all the
meat from the bones, saving every
atom of skin, bone, liver, &c. Put the meat away for
awhile, giving it a good dusting with black pepper and
salt.
Now for the sauce : — Mince an onion, and one clove of
garlic (a sine qua non) and stir the mince into a table-
spoonful of melted butter at the bottom of a small sauce-
pan, let it fry a pale brown, now throw in all your
fragments of duck, having mashed the bones in a mortar, a
breakfast-cupful of strong gravy, the rind of a lime ; a
dozen pepper corns, a pinch of sugar, and salt to taste :
add water enough to cover the bones well, and let the
MENU FOR A PARTY OF EIGHT. 355
contents of the sauce-pan simmer, skimming off the scum
that rises. In half an hour you will have a well- flavoured
broth. When quite satisfied with the broth, strain it off,
let it cool, skim it, and thicken it plainly with flour and
butter. Place the sauce-pan in the 6ai?i-mar*e-pan, and
let it keep hot there. Now take a tumblerful of sauterne,
put it into a small sauce-pan with a table-spoonful of
minced onion, a sait-spoonful of black pepper, and a pinch
of salt. Boil till the liquid has been reduced to half its
original quantity. Then strain it into the previously
made sauce. Give the whole a simmer for ten minutes
and serve.
In this instance we make our gravy or foundation of
the sauce with the duck bones, &c., for the sake of eco-
nomy. The basis of true Bordelaise is Esjpagnole. ✪ Duck Croquettes
Page 199 · 3 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
clean it : pick out the flesh, saving that of the claws for
garnishing. Pound the rest of the meat and shells in a
mortar, put the whole of it into the consomme you have
made, with a little bag containing a quarter ounce of dried
basil, and boil gently for half an hour, strain through a
fine sieve, or tamis cloth, — it should now be bright and
clear, — heat it up again, and pour it into your soup tureen
over some little quenelles made of the claw meat you saved
A table-spoonful of Madeira and the juice of half a lime,
constitute the finishing touches of this soup.
2. — Divide one large, or two small pomfrets into fillets
as neatly as you can, season them on
Pomfret fillets with qj^^ side with a very little finely minc- Foulette sauce. *' ''
ed (cooked) onion, parsley, and the
trimmings of the mushrooms you are about to use for the sauce. Roll them np enveloping the seasoning within each fillet. Now set them to simmer gently till done, in a court houillon, or broth made from their own bones and trimmings, assisted by a breakfast-cupful of stock, a spoonful of chablis and a spoonful of vinegar. Lift them out when done, strain off the broth, thicken it as carefully as you can in the bain-marie with a little flour, and butter, and the strained yolks of four eggs, add a dozen button mushrooms cut into quarters, a little white pepper and salt, and as you take it off the fire, stir in a table-spoonful of cream. Pour this over your fillets which have, of course, been kept hot in the bain-marie whilst the sauce was being made.
3. — These are croquettes made of duck and arc exceedingly nice. Roast the bird lightly,
.i?h'Bol'deS":uce' ^^^ '' S'^' <'°^^' t^en Cut off all the meat from the bones, saving every atom of skin, bone, liver, &c. Put the meat away for awhile, giving it a good dusting with black pepper and salt.
Now for the sauce : — Mince an onion, and one clove of garlic (a sine qua non) and stir the mince into a tablespoonful of melted butter at the bottom of a small saucepan, let it fry a pale brown, now throw in all your fragments of duck, having mashed the bones in a mortar, a breakfast-cupful of strong gravy, the rind of a lime ; a dozen pepper corns, a pinch of sugar, and salt to taste : add water enough to cover the bones well, and let the
contents of the sauce-pan simmer, skimming off the scum that rises. In half an hour you will have a well- flavoured broth. When quite satisfied with the broth, strain it off, let it cool, skim it, and thicken it plainly with flour and butter. Place the sauce-pan in the bain-marie pan, and let it keep hot there. Now take a tumblerful of sauterne, put it into a small sauce-pan with a table-spoonful of minced onion, a sait-spoonful of black pepper, and a pinch of salt. Boil till the liquid has been reduced to half its original quantity. Then strain it into the previously made sauce. Give the whole a simmer for ten minutes and serve.
In this instance we make our gravy or foundation of the sauce with the duck bones, &c., for the sake of economy. The basis of true Bordelaise is Espagnole.
Records on this page
Clear Fish SoupPomfret Fillets with Poulette SauceDuck Croquettes